Ingredients
- 600g chicken tenderloins
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Zest Chicken Salt, plus a pinch for the dip
- 4 pita pockets, cut in half
- 2 big handfuls cos lettuce, torn
- 1 punnet cherry tomatoes, halved
- Lemony Cucumber Dip:
- 1 cup Greek yoghurt
- 1 Lebanese cucumber, grated
- Zest and juice of half a lemon
Difficulty: Easy | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4 | Dietary: Contains gluten and dairy
๐จโ๐ฉโ๐งโ๐ฆ Cook With the Kids. The kids shake the chicken in a bag, stir the dip and stuff their own pockets, which means nobody can complain about what ended up in theirs. Chooki's Zest Chicken Salt goes on before the tenders hit the oven, and the lemony hit runs straight through the cucumber dip too.
- 600g chicken tenderloins
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Zest Chicken Salt, plus a pinch for the dip
- 4 pita pockets, cut in half
- 2 big handfuls cos lettuce, torn
- 1 punnet cherry tomatoes, halved
- Lemony Cucumber Dip:
- 1 cup Greek yoghurt
- 1 Lebanese cucumber, grated
- Zest and juice of half a lemon
Step 1: Shake the Chicken
Heat the oven to 220ยฐC (200ยฐC fan) and line a tray with baking paper. Tip the tenderloins, olive oil and Zest Chicken Salt into a big zip-lock bag, seal it properly and hand it to the kids to shake until every piece is coated. Lay the chicken out on the tray in one layer, not touching.
Step 2: Bake
Bake for 12 to 15 minutes, flipping halfway, until the edges are golden and the thickest piece is cooked through with no pink in the middle. Rest for 2 minutes, then a grown-up can slice the tenders into strips.
Step 3: Stir the Dip
While the chicken cooks, pile the grated cucumber into a clean tea towel and let the kids twist and squeeze out as much water as they can. Stir it through the yoghurt with the lemon zest, lemon juice and a pinch of Zest Chicken Salt.
Step 4: Stuff the Pockets
Warm the pita halves in the oven for 2 minutes so they open without tearing. Everyone fills their own with lettuce, tomatoes and chicken strips, then spoons the dip right in.
Tip: Don't skip the cucumber squeeze. Unsqueezed cucumber leaks into the yoghurt and you end up with soggy pita bottoms by the second bite.
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